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Pick em Young 



CROQUETTE 



Ferry-Morse strains of Early Scarlet 



Globe radish are famous for uniformity 



of size and shape, and for fine color. 



RADISH-WINTER VARIETIES 



This class requires a longer growing season than the early table varie- 

 ties, and seeds are usually planted in midsummer for fall and winter use 

 The roots keep well if stored in a cold place. 



• CHINESE ROSE WINTER (Scarlet China) 50 days. 



Pkt. 5c; oz. 15c; 1/4 lb. 40c. 



• CHINESE WHITE WINTER (Celestial) 55 days. 



Pkt. 5c; oz. 15c; 1/4 lb. 40c. 



HALF LONG BLACK WINTER 55 days. 



Pkt. 5c; oz. 25c; 1/4 lb. 70c. 



• LONG BLACK SPANISH 55 days. 



■ Pkt. 5c; oz. 20c; 1/4 lb. 60c. 



• ROUND BLACK SPANISH 55 days. 



Pkt. 5c; oz. 20c; 1/4 lb. 60c. 



RHUBARB 



Rhubarb plants grown from seed will not all come true, but growing 

 them this way costs less, and the undesirable plants can be discarded. 

 They are quickly and easily grown. Sow seed in rows an inch deep and 

 thin the plants to 6 inches apart. In the fall transplant to a permanent 

 location, setting the plants 3 or 4 feet apart. The stalks should not be 

 taken for use the first year. 



In planting from roots, set them so that the crowns are 2 inches under 

 the surface of the soil. They should be set 3 to 6 feet apart and given a 

 liberal dressing of manure each spring. When blo.ssom stalks appear, 

 they should be cut well back to the ground. If possible choose a place 

 where the soil will be continuously moist. 



CRIMSON WINTER 

 •VICTORIA 



Pkt. 10c; oz. $1.00. 

 Pkt. 10c; oz. 25c. 



RHUBARB ROOTS (Victoria) 



Each 25c; 5 for $1.00; 10 for $1.80, postpaid in U. S. A. 



•Our choice. In FERRY'S RED and SILVER DISPLAYS 



When young, the leaves of this hardy annual are used like mustard for 

 salads. They resemble those of the radish but are smoother in texture. 

 The young leaves are ready for cutting in about 6 weeks, when the 

 plants are 8 to 10 inches high. In early spring sow the seed in shallow 

 rows about 16 inches apart, and for succession sow every few weeks 

 thereafter. Water freely. Pkt. 10c; oz. 25c. 



SALSIFY— Vegetable Oyster 



The roots of this vegetable are appetizing and nutritious, and the 

 flavor is like that of oysters. Salsify succeeds best in a light, well- 

 enriched soil, which should be stirred to a good depth. Coarse and fresh 

 manure should be avoided, as it will cause the roots to become irregular 

 and branched. Sow early and quite deep, giving the general cultiu-e 

 recommended for parsnip. 



• MAMMOTH SANDWICH ISLAND Pkt. 10c; oz. 30c. 



SORREL 



Improved varieties of sorrel when well grown and cooked like spinach 

 make a palatable dish. Sow in rows early in spring and thin the seedlings 

 to 6 or 8 inches apart in the row. Cutting may begin in about 2 months, 

 and the plants will continue in full bearing from 3 to 4 years. 



• LARGE LEAVED FRENCH Pkt. 10c; oz. 25c. 



A little vinegar in the water when clean- 

 ing and cooking salsify roots will keep 

 them from turning black. 



